And when Easter dinner is over, bring some new life to leftovers with meals that are sure to become new family favorites. In addition to ham sandwiches, dish up a lively Asparagus Pesto with Gnocchi and Ham or a Cured Ham and Asparagus Pizza. Asparagus not a favorite? These versatile ham recipes allow you to substitute any cooked veggies spring has to offer.

For recipes, tools to help you prepare and carve the perfect ham, and more ideas to prepare hassle-free leftovers, visit www.PorkBeinspired.com or www.Facebook.com/PorkBeinspired. Follow the National Pork Board on www.Twitter.com/AllAboutPork for a chance to win a free Easter ham.

Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140 degrees, 15 to 18 minutes per pound total cooking time. After the first hour, baste with pan juices about every 15 minutes. Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

While ham is resting, increase oven to 400 degrees. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.

Also while ham is resting, drain roasting pan, discarding liquid. Place pan on stovetop over medium-high heat. Add broth and wine; bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1-1/2 (one and one-half) cups, about 4 minutes depending on the size of the pan. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to

60 seconds. Remove from the heat. Season with salt and pepper.

Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.

Substitutions: You can use bone-in or boneless ham and substitute dried sage (about 1-1/2 [one and one-half] tablespoons) instead of fresh.

Photo courtesy of Family Features

Asparagus Pesto with Gnocchi and Ham

Asparagus Pesto with Gnocchi and Ham

Serves 4; preparation time: 15 minutes; cooking time: 20 minutes

12 ounces asparagus

3/4 cup basil leaves

1/2 cup Parmesan cheese, grated

1/3 cup walnut pieces

1/4 cup olive oil, or cooking oil

3 tablespoons water

1 tablespoon garlic, minced (6 cloves)

1/8 teaspoon black pepper

1, 16-ounce package potato gnocchi, or 8 ounces rotini (about 4 cups)

2 cups ham, cubed

Snap off and discard woody portions of asparagus. Cut into 1-inch pieces. Cook asparagus in a small amount of boiling water about 5 minutes or until tender. Drain and cool.